Veal Piccata

Veal Piccata
Photo by Randy Mayor

Ingredients

  • Dash of salt
  • 1 teaspoon grated lemon rind
  • 1/3 cup Italian-seasoned breadcrumbs
  • 2 teaspoons olive oil
  • 2 to 3 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon capers, drained and rinsed
  • + 6 more ingredients
    • 1 cup fat-free, less-sodium chicken broth
    • Lemon wedges (optional)
    • ¼ teaspoon black pepper
    • 4 (2-ounce) veal cutlets
    • 1 tablespoon water
    • 1 large egg white

Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs. Heat ...

View full recipe at My Recipes

Comments

Variations on Veal Piccata

  • Veal Piccata
    • buttered noodles with chives
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon all-purpose flour
    • 1 lemon
    • +8 other ingredients
  • Veal Piccata
    • 1 tablespoon chopped fresh parsley
    • 1/2 teaspoon vegetable oil
    • 1/8 teaspoon pepper
    • Dash of salt
    • 1/2 teaspoon reduced-calorie margarine
    • +5 other ingredients
  • Veal Piccata
    • 1/4 teaspoon garlic powder
    • Butter-flavored cooking spray
    • 1/8 teaspoon salt
    • 2 tablespoons fresh lemon juice (about 1 lemon)
    • +2 other ingredients
  • Veal Piccata
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 pound very thin veal cutlets (about 8 pieces)
    • 3/4 teaspoon salt, divided
    • 1 tablespoon capers
    • +5 other ingredients


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